Get ready to experience the ultimate Southern comfort dessert that’s taken the internet by storm. This Salted Caramel Kentucky Butter Cake transforms a classic butter cake into something truly extraordinary with its rich, velvety caramel sauce that seeps into every crumb.
What makes this cake special is the magical moment when warm butter sauce is poured over the still-hot cake, creating pockets of gooey caramel goodness that will have everyone asking for seconds. The addition of flaky sea salt creates the perfect sweet-salty balance that elevates this humble cake to dessert perfection.
Why You’ll Love This
- Made with simple pantry ingredients you likely already have
- No fancy decorating skills needed – the sauce does all the work
- Stays moist for days thanks to the butter sauce
- Perfect for both casual family dinners and special occasions
- Can be made ahead and actually tastes better the next day
Ingredients
- 3 cups / 13 1/2 ounces flour (all purpose)
- 2 cups sugar (granulated)
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup butter (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
Instructions
- Preheat oven to 325°F and grease a 10-inch bundt pan
- Cream together butter and sugar until light and fluffy
- Beat in eggs one at a time, then vanilla
- Alternate adding dry ingredients and buttermilk to the mixture
- Pour batter into prepared pan and bake for 65-75 minutes
- Prepare sauce by melting butter with brown sugar and water
- Pour half the hot sauce over the warm cake while still in pan
- Let rest 10 minutes, then invert onto serving plate
- Pour remaining sauce over cake and sprinkle with sea salt
Tips & Variations
- Add 1/2 cup of toasted pecans to the batter for extra crunch
- Replace buttermilk with sour cream for an even richer texture
- Make sure all ingredients are at room temperature before starting
- Don’t overbake – a few moist crumbs on the tester are perfect
- For extra decadence, serve with vanilla ice cream
Serving Suggestions
Serve this cake slightly warm or at room temperature with a scoop of vanilla bean ice cream or fresh whipped cream. For a coffee house experience, pair with a hot latte or cappuccino. The cake also makes an indulgent breakfast treat alongside your morning coffee.
Notes
- Store covered at room temperature for up to 4 days
- Cake can be frozen for up to 3 months without the sauce
- Best served within 24 hours of adding the sauce
- Test for doneness when a skewer comes out with a few moist crumbs
FAQs
- Can I make this without a bundt pan? Yes, use a 9×13 inch baking pan, but reduce baking time by 10-15 minutes.
- Why did my sauce crystallize? Make sure to heat the sauce ingredients gradually and stir constantly until smooth.
- Can I make this ahead? Yes, the cake (without sauce) can be made 1 day ahead. Add sauce before serving.
- Is the sea salt necessary? While optional, it really enhances the caramel flavor and provides a lovely contrast.
Ingredients
- 3 cups / 13 1/2 ounces flour (all purpose)
- 2 cups sugar (granulated)
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or fermented milk
- 1 cup butter (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
Steps
- Preheat oven to 325°F and grease a 10-inch bundt pan
- Cream together butter and sugar until light and fluffy
- Beat in eggs one at a time, then vanilla
- Alternate adding dry ingredients and buttermilk to the mixture
- Pour batter into prepared pan and bake for 65-75 minutes
- Prepare sauce by melting butter with brown sugar and water
- Pour half the hot sauce over the warm cake while still in pan
- Let rest 10 minutes, then invert onto serving plate
- Pour remaining sauce over cake and sprinkle with sea salt
Notes
- Store covered at room temperature for up to 4 days
- Cake can be frozen for up to 3 months without the sauce
- Best served within 24 hours of adding the sauce
- Test for doneness when a skewer comes out with a few moist crumbs
